Crew Restaurant Restaurant Review

: Crew Restaurant sports a contemporary look, with tea lights running along the walls and low-hanging lamps casting a soft glow upon banquettes. Decorative plants give the room a lush feel and though the ambience may be elegant, the mood is nevertheless decidedly laid-back. Chef Chris Geideman is a crew of sorts unto himself, being at once proprietor, chef and manager, and the quality of the menu demonstrates that he is equally adept at all three roles. Dishes are served in half- or full-size portions, making any selection ideal as an appetizer. Start with Satur Farm greens, pistachio chèvre and roasted beets in a house vinaigrette. Follow it with the Barnegat Light day boat scallops with Cognac creamed leeks on a bed of crisp mushroom risotto cake, or braised short rib and five-cheese tortelloni with kale, roasted mushrooms and truffle cheese. Desserts include moist strawberry shortcake and a soft Mel’s chocolate chip oatmeal “chipwich.”